A quick and easy one-pot dish that captures all the delicious flavors of stuffed peppers without the hassle. Perfect for a weeknight dinner.

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Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
Add chopped onion, bell peppers, and garlic. Sauté until softened, about 5 minutes.
Stir in diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
Add the uncooked rice, stir to combine, and bring to a simmer.
Reduce heat, cover, and cook for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
If using, sprinkle shredded cheddar cheese over the top and cover until melted.
Garnish with fresh parsley and serve warm.